“Sweet Potato” Casserole Recipe

By Dr. Cindy Tanzar

This flavorful casserole is a healthier alternative to traditional sweet potato dishes often served during the holidays. By blending roasted butternut squash and cauliflower, you create a creamy and delicious base that rivals sweet potatoes without the extra sugar. Plus, the crunchy pecan topping adds a delightful texture, making this dish a perfect side that everyone will love, even without knowing it’s a healthier version!

Why You’ll Love This “Sweet Potato” Recipe

This “Sweet Potato” Casserole is not only delicious, but it also aligns with healthier eating choices. It’s perfect for Thanksgiving or any holiday gathering, allowing you to enjoy the flavors of the season without guilt.

Servings: Makes 8 servings

Ingredients

For the Casserole

• 4 cups butternut squash, peeled and cubed
• 1 medium-large head of cauliflower, cut into medium florets
• 2 tablespoons avocado oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pink Himalayan salt
• 1/2 teaspoon black pepper
• 4 teaspoons Swerve granular
• 2 tablespoons butter

For the Topping

• 2 cups chopped pecans (divided into 1-1/2 cups and ½ cup)
• 1/3 cup Swerve Brown
• 1 teaspoon ground cinnamon
• 1/8 teaspoon pink Himalayan salt
• 2 tablespoons butter (melted)

Directions

1. Preheat Oven: Preheat the oven to 400°F (200°C). Line two baking sheets with foil or parchment paper.
2. Prepare Vegetables: In a large bowl, toss together the cubed butternut squash, cauliflower florets, avocado oil, ground cinnamon, pink Himalayan salt, and black pepper until coated.
3. Roast Vegetables: Spread the vegetable mixture in a single layer on the prepared baking sheets. Place the pans in the oven side by side (not on separate racks) and roast for 30-35 minutes, or until the vegetables are very soft and golden.
4. Blend the Mixture: Remove the roasted vegetables from the oven (keeping the oven on). Transfer the roasted butternut squash and cauliflower to a food processor or high-powered blender. Add the butter and puree until smooth. You may need to blend it in batches. Once pureed, transfer the mixture to a 2-quart ceramic or glass casserole dish (or a foil 8×8 baking pan). Adjust seasonings to taste.
5. Make the Topping: In a food processor, pulse 1/2 cup of the pecans until they form a powder (be careful not to overmix to avoid nut butter). In a small bowl, combine the pecan powder with the remaining 1-1/2 cups of chopped pecans, Swerve Brown, ground cinnamon, and salt. Stir in the melted butter until the mixture is crumbly. Set aside.
6. Assemble and Bake: Smooth the top of the pureed vegetable mixture in the casserole dish, then evenly sprinkle the pecan crumble topping over the top. Place the casserole in the oven for about 20 minutes, or until the topping is nicely browned.

Enjoy!

This “Sweet Potato” Casserole will surely be a hit at your holiday table, combining flavors and textures in a delightful way while keeping it healthy. Perfect for serving alongside your favorite holiday dishes!